I really like this sauce and it is super quick and easy. I usually make it with Fettuccine and Chicken, but the other day I decided to put it on a pizza. It as so yummy!
2 TBS Butter
2 TBS Flour
1 Cup Milk
1/4 tsp. Garlic powder
1/4 tsp Salt
Parsley Flakes
Milt butter. Stir flour into butter until it is a nice paste. Slowly stir in milk. Cook and stir over medium heat until thickened and bubbly. Stir in garlic and salt and cook one more minutes. Remove from heat and stir in cooked chicken (if you are using it or you could add 2 Tbs Parmesan cheese).
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Saturday, March 26, 2011
Thursday, February 17, 2011
Shrimp Linguine
Ingredients:
1(8oz) pkg linguine Pasta (Gluten-free if needed)
1 1/2 Tbs. Olive Oil
4 cloves garlic, minced
1/8 cup onion, minced
1 cup chicken broth
1 cup rice milk
salt to taste
1/2 tsp freshly ground black pepper
1 lb. fresh shrimp, peeled and de-veined
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh basil
2 Tbs. corn starch
Bring a large pot of lightly salted water to a boil. Add linguine, and cool for 9 to 13 minutes or until all done; drain. Heat oil in a large saucepan over medium heat, and saute onion and garlic about 1 minutes. Mix cornstarch into rice milk until dissolved, then add rice milk to pan. Stir and cook until thickened. Add chicken broth to thin out sauce. Add parsley and basil. Cook the shrimp if needed. Stir the shrimp adn cooked sauce into the cooked linguine until well coated. Garnish with Parmesan cheese.
(Kenzie's Post)
1(8oz) pkg linguine Pasta (Gluten-free if needed)
1 1/2 Tbs. Olive Oil
4 cloves garlic, minced
1/8 cup onion, minced
1 cup chicken broth
1 cup rice milk
salt to taste
1/2 tsp freshly ground black pepper
1 lb. fresh shrimp, peeled and de-veined
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh basil
2 Tbs. corn starch
Bring a large pot of lightly salted water to a boil. Add linguine, and cool for 9 to 13 minutes or until all done; drain. Heat oil in a large saucepan over medium heat, and saute onion and garlic about 1 minutes. Mix cornstarch into rice milk until dissolved, then add rice milk to pan. Stir and cook until thickened. Add chicken broth to thin out sauce. Add parsley and basil. Cook the shrimp if needed. Stir the shrimp adn cooked sauce into the cooked linguine until well coated. Garnish with Parmesan cheese.
(Kenzie's Post)
Tuesday, October 19, 2010
Bonzetti's
7 oz. cooked cheese tortellini
1 can quartered marinated artichoke hearts
¼ C. toasted pine nuts
½ C. Parmesan cheese
Diced tomato or red pepper (anything red)
Dressing:
2 egg yolks
1/3 C. vinegar
1 C. olive or canola oil
Dash of pepper
Dash or sugar
Garlic salt
1 tsp. pesto
1 can quartered marinated artichoke hearts
¼ C. toasted pine nuts
½ C. Parmesan cheese
Diced tomato or red pepper (anything red)
Dressing:
2 egg yolks
1/3 C. vinegar
1 C. olive or canola oil
Dash of pepper
Dash or sugar
Garlic salt
1 tsp. pesto
Mix in blender until well mixed and mix with chilled noodles.
Chill and serve. You may not need all the dressing.
Chill and serve. You may not need all the dressing.
*I have never used the egg yolks because it kind of makes me nervous using raw eggs. It has always been good, but I think it was better when Janae made it, and I'm sure that's why.
From: Janae Ashton
Tuesday, September 28, 2010
Baked Ziti
I love this recipe. It is great to make if you have a crowd to serve, or just for everyday. Since it makes so much I usually freeze half and bake it later, so it's a two for one meal!
Makes 10 servings
INGREDIENTS:
1 (16 oz) pkg dry ziti pasta
1 onion, chopped
1 lb. lean ground beef
2 (26 ounce) jars traditional spaghetti sauce
1 (8 ounce) pkg cheddar cheese, sliced
1 (8 ounce) pkg mozzarella cheese, shredded
1 1/2 c sour cream
1/8 c grated Parmesan cheese
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente (about 8-10 minutes); drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees. Grease a deep 9x13 inch baking dish. Layer in the following order: 1/2 of the ziti, cheddar, mozarrella, sour cream, and sauce mixture. Then top with the remaining ziti, provolone, mozzarella, sour cream, and sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
*This recipe makes a large dish so make sure that you use a deep 9x13 dish or a larger baking dish. It is slightly too much to fit into a regular 9x13 dish. I usually make it in two smaller pans and freeze one to eat later.
Adapted from: Melanie Andrews
Makes 10 servings
INGREDIENTS:
1 (16 oz) pkg dry ziti pasta
1 onion, chopped
1 lb. lean ground beef
2 (26 ounce) jars traditional spaghetti sauce
1 (8 ounce) pkg cheddar cheese, sliced
1 (8 ounce) pkg mozzarella cheese, shredded
1 1/2 c sour cream
1/8 c grated Parmesan cheese
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente (about 8-10 minutes); drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees. Grease a deep 9x13 inch baking dish. Layer in the following order: 1/2 of the ziti, cheddar, mozarrella, sour cream, and sauce mixture. Then top with the remaining ziti, provolone, mozzarella, sour cream, and sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
*This recipe makes a large dish so make sure that you use a deep 9x13 dish or a larger baking dish. It is slightly too much to fit into a regular 9x13 dish. I usually make it in two smaller pans and freeze one to eat later.
Adapted from: Melanie Andrews
Tuesday, September 21, 2010
Chicken Pomodoro
This was a 30 minute meal from Cook's Country, and it really is fast. The red pepper flakes give it a little kick and make it so delicious.
4 boneless, skinless chicken breasts (about 1 ½ lbs.)
Salt and pepper
3 Tbs. olive oil
1 onion, chopped fine
4 garlic cloves, minced
1 tsp. dried oregano
¼ tsp. red pepper flakes
1-14 oz. can diced tomatoes
1/3 C. heavy cream
¼ C. finely chopped fresh basil
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbs. oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and ¼ tsp. salt and bring to a boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
Transfer chicken to platter and tent with foil. Simmer sauce, uncovered until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over rice, polenta, or pasta.
From: Cook's Country
4 boneless, skinless chicken breasts (about 1 ½ lbs.)
Salt and pepper
3 Tbs. olive oil
1 onion, chopped fine
4 garlic cloves, minced
1 tsp. dried oregano
¼ tsp. red pepper flakes
1-14 oz. can diced tomatoes
1/3 C. heavy cream
¼ C. finely chopped fresh basil
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbs. oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and ¼ tsp. salt and bring to a boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
Transfer chicken to platter and tent with foil. Simmer sauce, uncovered until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over rice, polenta, or pasta.
From: Cook's Country
Monday, September 20, 2010
Fettuccine with Zucchini
This is really quick to make and my whole family really likes it
4 Tbs. olive oil
Cubed chicken breast
1 lb. mushrooms, sliced
3 large garlic cloves, minced
sliced/chopped zucchini (or substitute chopped artichoke hearts)
½ c. milk or half and half
½ C. chicken stock
1 C. freshly grated Parmesan cheese
1 tsp. salt
12 oz. fettuccine
Saute chicken, mushrooms, and garlic in oil over medium0high heat for six minutes. Add zucchini for three more minutes. Add artichoke hearts if using, cream stock, and cheese. Season with salt and pepper. Cook pasta according to package directions. Toss pasta with sauce. Pass additional cheese.
I’ve also used broccoli with this which is really good.
Adapted from: Joan Anderson
4 Tbs. olive oil
Cubed chicken breast
1 lb. mushrooms, sliced
3 large garlic cloves, minced
sliced/chopped zucchini (or substitute chopped artichoke hearts)
½ c. milk or half and half
½ C. chicken stock
1 C. freshly grated Parmesan cheese
1 tsp. salt
12 oz. fettuccine
Saute chicken, mushrooms, and garlic in oil over medium0high heat for six minutes. Add zucchini for three more minutes. Add artichoke hearts if using, cream stock, and cheese. Season with salt and pepper. Cook pasta according to package directions. Toss pasta with sauce. Pass additional cheese.
I’ve also used broccoli with this which is really good.
Adapted from: Joan Anderson
Tuesday, June 29, 2010
Cheesy Orzo Pilaf
3 1/2 cups low-sodium chicken broth
1 pound orzo pasta (usually comes in little bags or boxes by the pasta)
1/2 cup freshly grated Parmesan cheese
1/2 cup mozzarella cheese, grated
1/4 teaspoon pepper
Salt to taste
In a large saucepan, bring the broth to a boil over medium-high heat. Stir in the orzo and reduce the heat to medium-low. Simmer the orzo and broth uncovered, stirring now and then to prevent sticking on the bottom of the pot, about 8-10 minutes, until the orzo is tender. The orzo mixture should be thick and syrupy when it is finished cooking - not dry. If it seems as though the orzo isn't finished cooking but looks dry, add 1/4 cup chicken broth and continue to cook. When the orzo is tender, remove the pot from the heat. Stir in the cheese. Add the pepper and additional salt to taste, if needed. Serve immediately.
Recipe adapted from Melskitchencafe.com
1 pound orzo pasta (usually comes in little bags or boxes by the pasta)
1/2 cup freshly grated Parmesan cheese
1/2 cup mozzarella cheese, grated
1/4 teaspoon pepper
Salt to taste
In a large saucepan, bring the broth to a boil over medium-high heat. Stir in the orzo and reduce the heat to medium-low. Simmer the orzo and broth uncovered, stirring now and then to prevent sticking on the bottom of the pot, about 8-10 minutes, until the orzo is tender. The orzo mixture should be thick and syrupy when it is finished cooking - not dry. If it seems as though the orzo isn't finished cooking but looks dry, add 1/4 cup chicken broth and continue to cook. When the orzo is tender, remove the pot from the heat. Stir in the cheese. Add the pepper and additional salt to taste, if needed. Serve immediately.
Recipe adapted from Melskitchencafe.com
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